This was the first time I enjoyed a cuisine using edible flowers..It seem quite hard to find pumpkin flowers at our pasar (market) here ..
Frankly, it was hard to detect the pumpkin flower aroma..
Vietnamese Pumpkin flowers stuffed with prawn (bong bi don thit) 越式酿南瓜花
12 pumpkin flowers, stems intact with stamen removed
Filling ingredients115g prawns paste
100g fish paste
Dill, chopped ( I replaced with spring onions)
1/2tsp fish sauce
1/2tsp salt or to taste
Freshly crushed black pepper
Crispy batter- refer to recipe here
1. Mix all filling ingredients till thick paste.
2. Take a tablespoon of paste and carefully stuff each pumpkin flower.
3. Coat each flower with crispy batter.
4. Heat oil in a wok, deep fry flowers in batches over medium low heat until crisp and golden brown, place on absorbent paper towel.
5. Serve hot.
Recipe inspired by : here, by Sonia aka Nasi Lemak Lover